Sous Vide Miso-Glazed Black Cod with Pickled Daikon
Tender black cod fillets glazed with a sweet miso marinade, sous vide to perfect flakiness, served alongside crisp pickled daikon radish for a balance of rich and tangy flavors. This japanese-inspired seafood ready in about 50 minutes pairs 6 oz each black cod fillets, white miso paste, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces, 6 oz each black cod fillets
- 3 tbsp white miso paste
- 2 tbsp mirin
- 2 tbsp sake
- 1 tbsp granulated sugar
- 1 cup, julienned daikon radish
- 1/2 cup rice vinegar
- 1/2 cup water
- 1 tbsp granulated sugar
- 1 tsp kosher salt
Instructions
- Step 1: In a small saucepan, combine 3 tbsp white miso paste, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp granulated sugar. Heat over medium heat for 3-4 minutes, stirring constantly until the sugar dissolves and the glaze is smooth. Remove from heat and let cool slightly.
- Step 2: Place 4 black cod fillets (6 oz each) individually in vacuum-seal bags and brush each with the miso glaze. Seal the bags and sous vide at 130°F (54°C) for 30 minutes for tender, flaky texture.
- Step 3: Meanwhile, prepare quick pickled daikon by combining 1/2 cup rice vinegar, 1/2 cup water, 1 tbsp granulated sugar, and 1 tsp kosher salt in a bowl. Stir until sugar and salt dissolve, then add 1 cup julienned daikon radish. Let sit at room temperature for at least 20 minutes.
- Step 4: After sous vide cooking, remove cod from bags and pat dry gently. Heat a non-stick skillet over medium-high heat and sear the cod skin-side down for 1-2 minutes until the skin is crisp.
- Step 5: Plate the miso-glazed black cod fillets alongside the pickled daikon radish, spooning any leftover glaze over the fish for extra flavor.
Frequently asked questions
How long does Sous Vide Miso-Glazed Black Cod with Pickled Daikon take to make?
Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sous Vide Miso-Glazed Black Cod with Pickled Daikon?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep 6 oz each black cod fillets from drying out.
Can I substitute ingredients in Sous Vide Miso-Glazed Black Cod with Pickled Daikon?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sous Vide Miso-Glazed Black Cod with Pickled Daikon for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Sous Vide Miso-Glazed Black Cod with Pickled Daikon?
Japanese seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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